Coconut Chicken Curry in a Hurry

Coconut Chicken Curry in a Hurry

Chicken Curry 
Coconut Chicken Curry in a Hurry
Ingredients:
1 (3 pound) whole chicken, skin removed and
cut into pieces
3 onions, chopped
1 teaspoon ground cinnamon
1 bay leaf
2 cloves crushed garlic
1/4 teaspoon ground ginger
1 teaspoon paprika 3 tablespoons curry powder
1/2 teaspoon white sugar
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
1 tablespoon tomato paste
1 pinch salt
1/4 cup olive oil
water to cover

Directions: 

1. Fry the onions in olive oil until browned. Add the cinnamon and the bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt, and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste.
2. Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes.
3. Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes.

Coconut Curry Chicken and Peanuts 
Coconut Chicken Curry in a Hurry

Ingredients:
2 tablespoons butter
2 tablespoons vegetable oil
2 sweet onions, thinly sliced
2 tablespoons curry powder, or to taste,
divided 4 skinless, boneless chicken breast halves,
cut into cubes
1/4 cup coconut milk, or more if desired
1/4 cup chopped peanuts
Directions: 

1. Heat the butter and oil in a large skillet over medium heat until the butter is melted. Cook and stir the onions and 1 tablespoon of curry powder for about 5 minutes, to release the juice from the onions. Remove the onions with a slotted spoon and set aside, leaving the juice in the skillet.
2. Place the chicken breast cubes into the skillet with the remaining 1 tablespoon of curry powder, and cook and stir about 15 minutes, until the chicken is browned and no longer pink inside. Return the onions to the skillet, and pour in the coconut milk. Simmer for about 15 minutes, until the sauce is thickened. Sprinkle with chopped peanuts.

THAI GREEN CHICKEN CURRY 

approx 750 grams chicken thigh or breast fillets
200 grams green beans
1 cup (250 mls) coconut cream

Green Curry Paste: 

3 small fresh green chilies, chopped
2 cloves garlic, chopped
3 spring onions, chopped
1/4 cup chopped fresh lemon grass
1/4 cup chopped fresh coriander leaves
2 tbl spoons oil
2 tbl spoons water
1 teaspoon shrimp paste
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric

Put all ingredients for green curry paste into blender and process until smooth or if you don’t have a blender use the old fashioned way with mortar and pestle.
Cut chicken into thin strips. Chop the beans into lengthy strips. Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs.

Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens.

CHICKEN CURRY (SRI LANKAN STYLE) 

1 kg chicken breast
1 chopped onion
2 tsp olive oil
5-6 pieces of curry leaves
1 1/2 tsp chili powder
1 tsp mustard seeds
3 tsp tomato sauce
3 cloves crushed garlic
1/2 tsp of crushed ginger
1 tsp chili flakes
1 tsp curry powder
2 tsp salt
1 tsp sugar
3 cloves
3 cardamon cloves
1 stick of cinnamon
1 cup water
2 cups of coconut milk

Heat oil in a pan add garlic curry leaves and ginger fry them until color changes then add the chopped onion fry them until golden brown. Add chicken, spices and water. Cook for 20 minutes. Add coconut milk add extra salt, if needed.

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